Everyone is on the pumpkin craze train, so I figured I might as well jump on too. These muffins are quite filling and in hind sight- I should have made them smaller or used a loaf pan. I believe in using what you have on hand, so my one cup of almond flour was really more like mostly ground almonds, whatever ground pecans I had left, and ground flax seed to top it off. Waste not, want not. You will need to refrigerate your coconut milk overnight- I found one in the back of the fridge- ooops. Open the coconut milk from the bottom to make it easier to pour of the liquid.

I have NO clue as to why some words are highlighted- just don’t click on them and I will have John look into it!

Enjoy- The Homesteader’s Wife.

  • 1 small can of pumpkin puree
  •  3 large eggs
  •  1 tbsp. of vanilla extract
  •  ½ cup of xylitol
  •  ¼ cup coconut oil
  •  Liquid from one can of refrigerated coconut milk (reserve solidified cream for frosting)

Mix wet ingredients in a small bowl.

  • 1 cup of almond flour
  •  3/4 cup of coconut flour
  •  ½ tsp sea salt
  •  1 tsp baking soda
  •  2 tbsps. of ground cinnamon
  •  2 teaspoons ground nutmeg
  •  1 teaspoon ground cloves
  •  1 teaspoon ground ginger
  •  1 teaspoon ground allspice

Preheat oven to 350 F and prepare muffin pans or loaf pans. Mix dry ingredients in large mixing bowl or stand mixer. Add wet ingredients and mix well. Bake until the centers test clean with toothpick. Baking times will vary depending on size of pan. My jumbo muffins took about 35 minutes. Refrigerate until cold slice into four layers. Spread frosting between layers.
Solid cream from refrigerated coconut milk, 14 cup xylitol, a splash of vanilla, and ½ tsp of pumpkin pie spice. Whip until light. Refrigerate.

         pumkin muffins